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Freemantle
Church of England Community Academy
Crispy Chocolate Fridge Cake
Ingredients:
300g dark chocolate, broken into chunks
100g butter, diced
140g golden syrup
1 tbsp vanilla extract
200g biscuits, roughly chopped
100g sultana
85g Rice Krispies
100-140g mini eggs (optional)
50g white chocolate, melted
Method:
Line a 20x30cm tin with baking sheet.
Melt the chocolate, butter and golden syrup into a bowl set over a pan of simmering water.
Stir occasional until smooth and glossy.
Add the vanilla, biscuits, sultana's and Rice Krispies and mix well until everything is coated.
Tip the mixture into the tin, then flatten it down with the back of a spoon.
Press in some mini eggs. and put into fridge to set.
When hard, drizzle all over with melted white chocolate and set again before cutting into chunks.
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